The kitchen Queen stove has been designed
and tested with economy, efficiency , and utility in mind. The Kitchen
Queen works with natural heat convection. The design is a radical and
daring departure from the wood ranges of yesteryear.

It will:

Cook your Food

Heat your Water

Warm your Home

Bake your Bread

Save you Money

Kitchen Queen
features:

New design reduces creosote buildup to
a bare minimum.

Under normal circumstances, virtually no liquid creosote is deposited in
the stove.

Two hot water heating systems:

a 17 or 25 gallon
reservoir that fits neatly on the back of the stove (taking up no extra
floor space), or coils for hooking up to a remote storage tank.

Constructed of heavy gauge steel with all seams welded
throughout for lifetime airtight construction.

Large airtight firebox capable of heating up
to 2500sq. ft.

Choice of two sizes.

Large fire loading door reduces wood splitting.

Large even-heating oven.

Heat is first directed under the oven to work with natural heat
convection.

Porcelain enamel finish

High back with 7" or 9" warming shelf keeps things you
need handy.

Sturdy back shelf.

Stay cool spring handles. No splitting or burning off.

Porcelain enamel oven liner.

Smooth one-piece top with 10 inch cast lids makes
cleaning easier.

Grates and ash pan for easy cleaning.

Fig-1

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Fig-2

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Fig-3

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With Natural Heat Convection

Of course every
stove works with heat convection, which is to say that heat naturally rises.
But the Kitchen Queen takes a better advantage of this principle. Look at
grandma's old stove in Figure 1. See how the heat circulates over the top,
down the far side next to the water reservoir, under the bottom and then out
the flue. Now compare Figure 2 to see how heat circulates in the Kitchen
Queen. notice that the flow is first directed under the oven, up the right
side, over the top, and then out the flue. The flow of heat and smoke is not
directed at any point to take an unnatural downward turn. This is why we say
the Kitchen Queen works with natural
heat convection. This is truly a remarkable innovation in the design and
function of a wood cook stove and, to our knowledge, is the only stove
currently being manufactured that routes the smoke this way.

What are the advantages? It simply works
better. The smoke and heat travel in a natural direction. But, most
importantly, the smoke is not routed past any cooling surface, and
therefore, is not cooled below 250 degrees F, the point at which liquid
creosote is deposited on the cooling surface. This means less work for you.

The Kitchen Queen Is Supercharged

It sounds like something that belongs in a racing car, but in reality the
supercharger in a Kitchen Queen is an innovation that enhances the
circulation of smoke and heat and reduces the tendency toward creosote
buildup

even more. Notice the small handle that is located at the bottom front
center position in Figure 2. When moved in or out, this control opens and
closes a small hole with access into the firebox at a point where the heat
begins to circulate beneath the oven. By opening this small hole, the fire
becomes hotter and therefore burns cleaner. This, too, serves to limit the
deposit of creosote and is one more reason why the Kitchen Queen saves you
time and money.

The supercharger also serves another purpose. It ensures a more rapidly
heated and hotter oven. Our findings show that with the oven at 3 50° ~400°
F the temperature will soar to 600° F within minutes of opening the
supercharger.

Pizza anyone?

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The Kitchen Queen Firebox

A big advantage that Kitchen Queen has over most other wood cookstoves is
the size of the firebox. Old models in particular tended to have very small
fireboxes and, as mentioned before, were so poorly located that natural heat
convection was hindered rather than helped. The Model 480 Kitchen Queen
comes equipped with grates and a large ash pan for easy, clean ash removal.
The ashes do not have to be shaken down to allow draft to get to the fire.

Air is directed in through the door through a baffle that causes the air to
be preheated before it enters the firebox making for a more efficient and
hotter fire.

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The Big Difference

The big difference between the Kitchen Queen and all other cookstoves that
we know of is the route the heat and flue gases take around the oven.

All other stoves run the heat over the top of the oven and down the far
side, often past a cooling surface such as a reservoir. Then it goes under
the oven, where most of the time the flue gases have dropped below 250
degrees. Then these gases will condense or liquefy into liquid creosote
leaving a sticky mess, not to say anything of rotting out the stove. In this
method all your heat must be radiated down into the oven. And heat does not
readily travel down, therefore most of your heat will be in the top of the
oven, resulting in bread being burned on top and under baked on the bottom.

The heat and flue gases on the Kitchen Queen are directed under the oven
first. And that is where you want the most heat b2caLL~ heat naturally
travels up. It will actually flow up through the oven resulting in an evenly
heated oven.

N ext, the heat travels up the far side, with never a cooling surface to
cool down the gases. Then over the top where there is still plenty of heat
left to radiate down into the oven to nicely brown your bread or whatever.
Your bread will
never come out under baked on the bottom and over baked
on the top.

Another big difference is the reservoir. It is located on the back
behind the top shelf where it will not take up any extra floor space. The
water is not just heated by heat radiating from the stove. It has a
galvanized steel coil right in the firebox that will naturally circulate the
water through the firebox and back into the reservoir. In other words, you
have plenty of hot water all the time with our large 24 gallon capacity
reservoir and handy tap within easy reach. No more dipping water out of a
small hole. Fill your tea kettle or pan with hot water right out of a
faucet, like you would in the sink.

Last, but not least, is the fire door. The model 480 has a large 14x16 inch
opening and will take logs up to 20 inches long. The 380 door is 14x12
inches and will take logs up to 18 inches long. No more splitting wood down
to fine kindling all the time.

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No More Hot Water Bills

Enjoying the luxury of hot water can cost a family as much as $500 a year.
Not so if you own a Kitchen Queen. This stove completely eliminates the need
to run a conventional hot water heater, And the real beauty is your water is
heated with energy that would otherwise be lost to the environment. You
actually get free hot water while your food is being cooked and your house
is being warmed.

At your option, your stove can be fitted with galvanized steel coils inside
the firebox. These coils can either connect to a 25 gallon reservoir that
fits neatly onto the back of the stove, or they can connect to a remote
tank. In either case, water circulates through the system using the
thermosyphon principle. This simply means that heated water rises and colder
water falls. No pumps or pressure tanks are needed. Hot water is drawn from
the system at a faucet conveniently located on the right side of the stove.
Again, we have taken efficiency into consideration and placed these coils on
a part of the firebox that does not come in contact with the hot gases that
circulate around the oven.

Your situation might suggest connecting your Kitchen Queen to a remote
tame This tank might even be located upstairs, but unless you have a
pressure tank of a water source that is higher than the house, your will
have to carry water upstairs to fill the tank. Regardless of where the tank
is located, the thermosyphon principle adequately circulates water through
the system. How much hot water can the Kitchen Queen produce?
It can easily heat 40 gallons per hour, which is an adequate amount to take
care of a large family's needs. And if you are concerned that hot water in
summer will be a problem, consider the ease of connecting a solar heater to
the system

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She's Well ... Built And Pretty

The Models 380 and 480 are of identical construction. 3/16" and 1/4" mild
steel is used wherever hot flue gases are contacted. The cooking surface is
one-fourth inch ribbed mild steel with two 10-inch lids. Joints
are welded throughout.

The oven
and firebox door handles are positive locking.

They are attractively made from spring steel and are nickel .. plated. The
protective rods that surround the top of the stove are stainless steel.

The Kitchen Queen is finished with porcelain enamel for easy cleaning and
long lasting beauty.

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The Even ... Heating Oven

One of the more common complaints that cooks have with wood ranges is
difficulty in keeping the oven evenly heated. We are pleased to announce
that with the Kitchen Queen, such a problem has been eliminated. Again, it
has to do with the fact that we routed the heat underneath the oven first.
Look back to Figure 1 and grandma's cookstove. The top on the oven is heated
first. Will the heat fall to the bottom of the oven? Never! Heat rises.

Now compare the Kitchen Queen in Figure 2. With the fire directed under the
oven first, the bottom of the oven will heat first. The heat will then move
upward naturally. Remember, the Kitchen Queen works with natural heat
convection, not against it.

The Model 480 has a large eight .. loaf oven. The Model 380 will bake six
loaves at once. Both have three shelves. The bottom shelf is heavy .. duty
so it can be pulled out and used as a testing shelf. Built .. in
thermometers are standard.

Two Stoves In One

If you want to place a wood cookstove in a cabin or a
small house, then look no further than the Kitchen Queen. The large firebox
and the superbly efficient design both work together to make it all you will
need.
Imagine, one highly efficient, attractively constructed stove
that cooks your food, heats your water, and warms your home---all with the
same energy.